Nightshade-Free Sloppy Joes

Serves 4

2 7oz cans carrots, drained
3 Tbsp rice vinegar
¼ cup coconut palm sugar
2 tsp garlic salt
2 tsp onion powder
1 tsp molasses
1 Tbsp honey
2 Tbsp spicy brown mustard
1 Tbsp coconut aminos
1 cup water
1 lb ground beef (or ground turkey – ½ light, ½ dark)
1 small yellow onion, diced

Blend first 10 ingredients in a high speed blender or food processor, until smooth. Set aside.

Heat oil in a large skillet over medium heat. Add diced onions and cook until they start to sweat and soften, about 4 minutes. Add ground meat and cook until meat is browned and cooked through. Add sauce and let simmer 30 minutes, stirring occasionally. Add salt and pepper as need.

Triple Meat & Bean Pumpkin Chili

serves 6

1 small yellow onion, diced
3 cloves garlic, minced
1 lb ground bison
1 lb ground chicken
½ lb ground turkey thigh
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 cup pumpkin puree
2 cups beef broth

SPICE MIX:
¼ cup chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
½ tsp black ground pepper

In a heavy bottom stock pot over medium heat, heat 1 Tbsp oil. Add onions and saute, stirring infrequently, until onions begin to soften and brown – you want the onions to begin to caramelize to develop deeper flavors. While the onions are cooking, mix the spices together in a small bowl, set aside.

When onions are beginning to brown, add garlic and stir to allow garlic to briefly cook (don’t let it brown and burn).

Turn heat up to medium-high and add ground meats. Stirring constantly until browned and cooked through.

Add beans and stir to combine. Sprinkle spice mix over the top of the mixture and then stir well to combine. Add pumpkin puree and broth. Stir one last time to mix well.

Bring chili to a boil. Reduce heat to low and cover pot. Let simmer for 30 minutes to an hour.

Serve with cornbread. Garnish with sour cream and shredded cheese if desired.

Mini Meatloaves with Potatoes, Leeks and Broccoli

adapted from Southern Living
serves 4

5 Tbsp olive oil
2 tsp chopped garlic (about 2 cloves)
1 tsp lemon zest, plus 2 Tbsp fresh juice (from 1 lemon)
1 tsp salt, divided
3/4 tsp black pepper, divided
3 cups broccoli florets
2 leek, whites only, chopped (about 1/2 cup)
1/2 lb red potatoes, cut into wedges
1/2 lb lean ground beef
1/2 lb ground pork
1/4 cup grated carrot (from 1 carrot)
1/4 cup grated yellow onion
1/4 cup almond meal
1 large egg, lightly beaten
1/4 cup ketchup
1 tsp coconut aminos (sub tamari, if desired)

Preheat oven to 400F. Whisk together oil, garlic, lemon zest, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Add broccoli, leek, and red potatoes. Toss to coat. Spread the vegetables on a rimmed baking sheet (foil-lined for easier clean up). Bake in preheated oven for 10 minutes. 

Meanwhile, combine beef, pork, carrot, onion, breadcrumbs, egg, and remaining 1/2 tsp each salt and pepper in a large bowl. Mix gently just until combined. Shape into 4 (2x3-inch) loaves. Remove pan from oven, stir vegetables and push to one half of the pan. Carefully place meatloaves on pan. Return pan to oven and bake until meat is cooked through and vegetables are tender, about 35 minutes.

Whisk together ketchup and soy sauce in a small bowl. Spread over meatloaves, increase oven temperature to broil and broil until sauce begins to brown, about 2 minutes. 

Enjoy! 

NOTE: For Whole30, be sure to use approved ketchup and sub white sweet potatoes. 

Salisbury Steak

adapted from realplans.com
serves 4

1 lb ground beef
1 clove garlic, minced
1 small yellow onion, minced, divided
2 tsp coarse sea salt, divided
4 cups beef stock (sub chicken or veggie stock if needed)
2 Tbsp dried thyme
1 1/2 tsp arrowroot starch
2 tsp filtered water
2 Tbsp bacon fat (sub coconut or avocado oil if desired)
1 lb cremini mushrooms, sliced thin

In a large mixing bowl, add ground beef, garlic, half the onion, and 1 tsp salt. Mix until well combined.

Form the meat mixture into patties and set aside while you prepare the sauce.

In a medium saucepan, bring stock, thyme, and remaining salt to boil over a moderately high flame. Continue to simmer until reduced by half. In a small bowl, combine arrowroot powder and filtered water. Pour into sauce and stir to incorporate. Remove sauce from heat and set aside.

In a large skillet, melt half the fat over medium-high heat. Cook the remaining onions until they begin to soften. Add the mushrooms and continue sautéing until the mushrooms are soft. Transfer mushrooms and onion mixture to a plate and set aside.

Melt remaining fat in the skillet and add the ground beef patties to the hot fat, searing on both sides until nice and brown on the outside but still pink in the center.

Smother the patties with sautéed mushrooms and onions. Top with the sauce. Continue to simmer over a moderately low flame until the steaks are cooked through.

Serve hot, topped with mushrooms and sauce, over a bed of mashed sweet potatoes or cauliflower rice.